Panna Cotte

This is yet another all time favorite. It is also supremely easy to make, comforting and delicious.

Ingredients:

2 cups of navy/white kidney beans

1 bunch of escarole

1 chopped onion

1 1/2 teaspoon garlic paste/crushed garlic

1/2 cup freshly squeezed lemon juice

1/2 cup freshly grated parmesan cheese.

Black pepper

Salt

Pieces of crusty bread

Here’s how we do it:

Soak the beans overnight (at least 6 hours). Drain and wash.

Chop and sauté the onion.

Add the sautéed onion, 3-4 cups of water, 1 teaspoon salt (or to taste) to the beans and cook this mixture. The easiest way is to pressure cook the beans/water/salt/onion mixture.

Separately, wash 1 bunch escarole, remove the core, tear up the leaves and sauté them (in a different pot) in olive oil along with 1 ½ teaspoon of garlic paste/crushed garlic. When sautéing, start at high heat then lower it so escarole wilts and the garlic does not burn.